PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
"PATTY CAKE" OMELETTE
This is a semi homemade omelet that is simply and easy to make. It's a quick and easy recipe and that's why I call it the "Patty-Cake Omelette". Reminds of the lyrics to the Patty-Cake song, "...make me a cake as fast as you can!" By using non-dairy cheeses and a California blend (broccoli, cauliflower, sliced carrots medley) of "steam-fresh" frozen veggies, this omelet is not only lactose free and rich in vitamins, but taste great too! Feel free to make substitutions with the veggies and the cheeses.
Provided by Peapo Queen
Categories Breakfast
Time 10m
Yield 2 omelettes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the steam fresh vegetable mix (broccoli, cauliflower, and carrots) in the microwave according to the package, approximately 6 minutes. Set aside 1 cup of vegetables.
- Crack 4 eggs and put them into a glass bowl; add 1 tablespoons of low sodium beef broth or water, and beat for about a minute or until fluffy.
- Mix lemon pepper, paprika, turmeric, celery seed, chives, and nutmeg into the egg batter.
- Spray a sauté pan with non-stick cooking spray and set it over medium heat temperature.
- Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
- Next, spread the steamed veggies top of the egg.Also, sprinkle a thin coating of shredded mozzarella on top of the egg put a lid over it so the cheese can melt. Continue to check the omelette to avoid overcooking.
- Finally, sprinkle a thin coating of Parmesan cheese on top of the omelette. Cut in half and serve immediately.
Nutrition Facts : Calories 146.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 372, Sodium 142.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 12.7
PROVENçAL OMELETTE CAKE
Vegetarian mains don't get better than this. Perfect for garden parties, packed lunches, or a mid week meal. This versatile dish will please all palates
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 12
Steps:
- Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
- Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
- Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
- To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.
Nutrition Facts : Calories 231 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.07 milligram of sodium
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CLASSIC OMELETTE – A COUPLE COOKS
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Reviews 5Category BreakfastCuisine FrenchTotal Time 3 mins
- In a small bowl, crack the eggs. With a fork, whisk vigorously together with the kosher salt, pepper and water.
- Heat a small 8-inch or 10-inch nonstick skillet over just below high heat, with the pan handle facing towards you. Add the butter and swirl the pan to fully coat. Wait until the butter starts to become foamy with large bubbles but not yet browned, then pour in eggs.
- When a skin just starts to form after 10 to 15 seconds, add the cheese (and other filling ingredients) in a line from left to right. Working quickly, run a small spatula under the far edge of the omelette to release it from the pan. Start to pull the eggs up and shake and tilt the pan to spread out any uncooked egg and allow it to cook. Using the spatula, roll the eggs up and over the cheese; this will be intentionally messy!
- Cook another 10 to 15 seconds until just barely set; the outside should be a pale golden and the inside soft and creamy. For a harder cooked omelette, cook several seconds longer. Turn off the heat.
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- Classic Easy Omelette Recipe. If you want to make the same type of omelette that Julia Child made (something like a French omelet), this classic omelette using a French spatula and skillet technique is for you.
- Loaded Mediterranean Omelette. Mediterranean flavors are exceptional, and this loaded omelet brings a lot of delicious flavor. For this omelet, you need roasted red pepper, diced tomato, feta cheese, sliced kalamata olives, baby spinach, and olive oil.
- Mushroom and Spinach Cheesy Omelette. Omelets and mushrooms were born to be together, and we love a simple mushroom and cheese omelet. This recipe is similar to a French omelet and calls for cheddar cheese, baby spinach, butter, and black pepper.
- Simple Cheese Omelette. There are times when you want a simple omelet that satisfies you, and that’s where an easy cheese omelet comes in. You can use egg whites or whole eggs to make this easy omelet.
- Sun-Dried Tomato and Mushroom Omelette. When you pair a delicious egg mixture with some taste flavor-filled ingredients, you will have an omelet that’s fit for a king (or queen).
- Goat Cheese and Mushroom with Avocado and Spinach Best Omelette Recipe. We love goat cheese, and when you combine goat cheese, diced avocado, spinach, and mushrooms, you know you have an omelet that is going to be spectacular.
- Classic Denver Omelette. For a classic Denver omelet, you need some diced ham and melty cheddar cheese with your egg mixture. Other ingredients in this beloved classic omelet are onion, butter, milk, green bell pepper, red bell pepper, sea salt, and black pepper.
- Cheese and Broccoli Omelette. With eggs, you can create a masterpiece of a dish and omelets are exactly that. For this fluffy omelet, you need white cheddar cheese, feta cheese, fresh broccoli, red onion, fresh dill, and chives.
- Parmesan, Prosciutto, and Rosemary Omelette. When you want a more sophisticated flavor, try this elegant omelet that’s made with eggs, butter, Boursin cheese, prosciutto, avocado, wild arugula, black pepper, and parmesan cheese.
- Philly Cheesesteak Omelet Recipe. If you love a Philly cheesesteak sandwich, this delicious omelet filled with steak and cheese is going to be right up your alley.
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